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a hand holding a spoon with Avery's potato salad on it with a bowl of more potato salad in it. a cloth napkin next to it.

Avery's Potato Salad

Avery's Potato Salad is loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout or summer side dish.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 6 servings


  • 4 potatoes chopped into small pieces
  • 4 eggs
  • 1/2 medium white onion chopped into small pieces
  • 2 tablespoons dill pickle relish
  • 1/2 tablespoon sugar
  • 1/2 tablespoon white vinegar
  • 1/2 cup mayonnaise
  • 1/2 tablespoon mustard


  • Chop the potatoes into small pieces, then add to a pot with the eggs. Add enough water to the pot to cover them, cook over medium heat (not so high it boils over) and cook for 14 minutes.
    4 potatoes, 4 eggs
  • Drain the potatoes, then run under cold water to bring the heat off of them.
  • Once the items are cooled, peel the eggs and dice, reserving the yolks.
  • In a bowl, mix together the mayonnaise, mustard, sugar, and white vinegar.
    1/2 tablespoon sugar, 1/2 cup mayonnaise, 1/2 tablespoon mustard, 1/2 tablespoon white vinegar
  • Add the cooked egg yolks to the mayonnaise mixture and stir to smooth out the clumps.
  • To a bowl, add the drained potatoes, chopped eggs, diced onions, and relish.
    1/2 medium white onion, 2 tablespoons dill pickle relish
  • Top with the mayonnaise and egg yolk mixture.